In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces to the bowl, and use a pastry cutter or a fork to cut the butter into the flour until pea sized clumps form. Toss the fresh raspberries into the mixture.

In a separate bowl, whisk together the egg, buttermilk, and vanilla extract. Add about 3/4 the liquid into the flour mixture and gently stir until the mixture forms into a ball. Add the rest of the liquid if needed. Do not work the dough very much. Some raspberries may break, that is ok.

On a lightly floured work surface, turn the dough out and shape into a rectangle. Fold the dough in half and pat out to 1/2″ thick. Fold in half again, and pat out again. Repeat one more time finishing by patting out to 1″ thick round disk.

Cut the disk into 8 wedges. Line a baking sheet with parchment paper and gently move the scones to the parchment.

Refrigerate the scones while preheating the oven to 425F. Refrigerate at least 15 minutes.

Bake at 425F for 14-16 minutes until golden. Remove from oven and let cool on baking sheet slightly.